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"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."
Nutritional Facts 1 serving (3/4 cup) equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 47 mg sodium, 47 g carbohydrate, 4 g fiber, 1 g protein.
Originally published as Cranberry-Apple Butternut Squash in Country Woman September/October 1998, p40
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Reviewed on Nov. 09, 2011 by amandamkarlin
I did not have everything on hand so instead of using canned cranberry sauce, I used dried cranberries (about a cup), and 2 tablespoons of orange juice instead of the orange marmalade and it still turned out great. I think I will try using fresh apples next time, because my family and I did not care for the pie filling, it didn't seem to go.
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